Crispy belly, tropical relish, salsa verde

Ancho glazed pork cheek

Salad of marinated beetroot (vegetarian)

Roasted fingerling potatoes (vegetarian)

Octopus

Classic crème brûlée

Shrimp Louie

Dungeness crab cake

Bavarois, caramel corn ice cream, brown butter

Sweet corn and white chocolate

Black Forest ganache

Slow-baked spring salmon

Starter, salad, Main, panisse plus one other main, Dessert, dark chocolate ganache

Menu one

One starter selection for the first course, two starter options for the second course, three main course options, two dessert options.

MENU THREE

Slow roast prime rib of beef

Squash, maitake mushroom, parisienne gnocchi, gremolata

Spring salmon

Fennel marmalade, pumpkin seed dukkah, sourdough

Burrata

63 Acres beef ribeye

Duck cassoulet

Charred onion, king oyster mushroom, confit potato

Beef tenderloin

Freshly baked sourdough

Pear, granola, beemster cheese, caramelized honey vinaigrette

Chicory salad

Mushroom risotto

Glazed pork cheek and crispy belly

Padano, tarragon vinaigrette, herb bread crumb

Salad of farm fresh lettuces

Shortbread, blond chocolate crunch, burnt meringue

Citrus curd

In a bowl, combine ancho chili powder, brown sugar, apple cider vinegar, salt, and black pepper. Rub the mixture onto the pork cheeks and let marinate for at least 1 hour, preferably overnight.

Marinate the Pork

Preheat the oven to 160°C (320°F). Heat olive oil in a skillet over medium-high heat. Sear the pork cheeks on all sides until browned, about 5 minutes. Transfer to the oven and cook for 2-2.5 hours until tender.

Cook the Pork

In the last 30 minutes of cooking, brush the pork cheeks with the marinade to glaze.

Glaze the Pork

In a bowl, mix together diced pineapple, red bell pepper, red onion, cilantro, lime juice, and salt to taste. Set aside.

Combine Ingredients

In a blender, combine tomatillos, jalapeño, garlic, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning as needed.

Blend the Ingredients

Slice the glazed pork cheeks and serve them topped with tropical relish and a drizzle of salsa verde.

Serve

Pork cheeks

Ancho chili powder

Brown sugar

Apple cider vinegar

Salt

Black pepper

Olive oil

Pineapple, diced

Red bell pepper, diced

Red onion, diced

Cilantro, chopped

Lime juice

Tomatillos, husked and diced

Jalapeño, chopped

Garlic, minced

Cut the cooked and peeled beetroot into bite-sized cubes. Place them in a large bowl.

Prepare the Beetroot

Sprinkle the chopped dill, salt, and black pepper over the beetroot. Toss gently to combine.

Add Seasoning

In a blender, combine pumpkin seeds, olive oil, apple cider vinegar, honey, minced garlic, salt, and black pepper. Blend until smooth.

Blend Ingredients

Taste the vinaigrette and adjust seasoning if needed.

Adjust Seasoning

Drizzle the vinaigrette over the marinated beetroot salad and toss gently. Serve chilled or at room temperature.

Combine and Serve

beetroot, cooked and peeled

fresh dill, chopped

salt

black pepper, freshly ground

pumpkin seeds

olive oil

apple cider vinegar

honey

garlic, minced

Preheat the oven to 425°F (220°C). Wash and scrub the fingerling potatoes thoroughly. Cut them in half lengthwise for even cooking.

Prepare the Potatoes

In a large bowl, toss the halved fingerling potatoes with olive oil, salt, black pepper, and fines herbes until well coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy on the outside, flipping halfway through.

Roast the Potatoes

Remove the potatoes from the oven and sprinkle the Avonlea cheddar cheese on top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Add Cheese

Remove from the oven, garnish with extra fines herbes if desired, and serve warm.

Fingerling potatoes

Fines herbes (a mix of parsley, chives, tarragon, and chervil)

Avonlea cheddar cheese

Clean the octopus thoroughly under cold running water. Remove the beak and ink sac, if necessary. Bring a large pot of salted water to a boil, then add the octopus. Boil for about 30-40 minutes until tender. Remove and let cool.

Prepare the Octopus

While the octopus is cooking, slice the black pudding into rounds. Heat a skillet over medium heat and cook the slices until crispy on both sides. Set aside.

Prepare the Black Pudding

Once the octopus has cooled, cut it into manageable pieces. Preheat a grill or grill pan. Brush the octopus with olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until charred and heated through.

Grill the Octopus

On a plate, place the grilled octopus pieces, top with crispy black pudding slices, and sprinkle with fior di latte cheese. Add black olives on the side. Drizzle with olive oil and garnish with fresh parsley.

Assemble the dish

Black Pudding

Fior di Latte Cheese

Olive Oil

Black Olives

Black Pepper

Fresh Parsley

In a saucepan, heat the heavy cream and split vanilla bean over medium heat until just below boiling. Remove from heat and let it steep for 15 minutes.

Step 1: Heat the Cream

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.

Step 2: Whisk Egg Yolks and Sugar

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly until well combined. Strain through a fine-mesh sieve into a jug to remove the vanilla pod and any curdled bits.

Step 3: Combine Mixtures

Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish. Pour the custard mixture into the ramekins.

Step 4: Prepare Ramekins

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Step 5: Water Bath

Remove from the oven and let them cool. Once cooled, refrigerate for at least 2 hours or overnight.

Step 6: Cool

Before serving, sprinkle 1 tablespoon of granulated sugar on each custard and use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.

Step 7: Caramelize the Sugar

Serve the crème brûlée immediately, alongside almond biscotti for dipping.

Step 8: Serve with Biscotti

heavy cream

vanilla bean

egg yolks

granulated sugar

almond biscotti

In a large pot of salted boiling water, add the shrimp and cook for 2-3 minutes until they turn pink. Drain and cool under cold running water. Chop into bite-sized pieces.

Prepare the Shrimp

In a large bowl, combine the chopped gem lettuce, diced avocado, halved cherry tomatoes, and sliced cucumber.

Prepare the Salad Base

Gently fold the chopped hard-boiled eggs and shrimp into the salad mixture.

Add the Eggs and Shrimp

Divide the salad among serving plates and garnish with additional avocado slices if desired. Drizzle with your favorite dressing.

Shrimp, cooked and peeled

Gem lettuce, chopped

Avocado, diced

Hard-boiled eggs, chopped

Cherry tomatoes, halved

Cucumber, sliced

In a large bowl, combine the Dungeness crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix gently to combine.

Prepare the Crab Mixture

Add the breadcrumbs, salt, and black pepper to the mixture. Stir until just combined. Form the mixture into patties, about 1/2 inch thick.

Form the Cakes

Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove and set aside.

Cook the Crab Cakes

In a large bowl, combine the shredded cabbage, sliced fennel, and apple. Toss gently.

Prepare the Salad

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour over the salad and toss to coat.

Dress the Salad

Serve the crab cakes warm alongside the salad.

Dungeness crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Breadcrumbs

Green cabbage, shredded

Fennel bulb, thinly sliced

Apple, thinly sliced

Fresh parsley, chopped

Lemon juice

In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.

Prepare the Gelatin

In a blender, puree sweet corn kernels until smooth. Strain the puree to remove any solids.

Blend Corn

In a saucepan, combine the strained corn puree, sugar, and salt. Heat over low heat until sugar is dissolved.

Heat Mixture

In a separate bowl, melt the white chocolate over a double boiler or microwave until smooth.

Melt Chocolate

Add the melted white chocolate to the corn mixture and mix well. Stir in the gelatin until fully dissolved.

Combine Mixtures

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the corn mixture.

Whip Cream

Pour the mixture into molds and refrigerate for at least 4 hours until set.

Set Bavarois

In a saucepan, combine sugar and a splash of water. Cook over medium heat until caramelized.

Make Caramel

In a blender, combine sweet corn, heavy cream, milk, vanilla extract, and a pinch of salt. Blend until smooth.

Blend Ice Cream Base

Drizzle the caramel into the ice cream mixture and stir to combine.

Combine with Caramel

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Churn Ice Cream

Transfer the churned ice cream to a container and freeze for at least 4 hours.

Freeze

In a saucepan, melt the unsalted butter over medium heat, swirling occasionally until it turns golden brown and has a nutty aroma.

Brown the Butter

Sweet corn kernels

Heavy cream

White chocolate, chopped

Gelatin powder

Cold water

Sugar

Vanilla extract

Pinch of salt

Milk

Unsalted butter

Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.

Melt the Chocolate

After 5 minutes, stir the mixture until smooth and glossy. Allow it to cool at room temperature until it thickens slightly.

Ancho Glazed Pork Cheek

Salad Of Marinated Beetroot (vegetarian)

Roasted Fingerling Potatoes (vegetarian)

Octopus

Classic Crème Brûlée

Shrimp Louie

Dungeness Crab Cake

Sweet Corn And White Chocolate

Black Forest Ganache

Slow-baked Spring Salmon

Menu One

Menu Three

Slow Roast Prime Rib Of Beef

Spring Salmon

Burrata

63 Acres Beef Ribeye

Duck Cassoulet

Beef Tenderloin

Freshly Baked Sourdough

Chicory Salad

Mushroom Risotto

Glazed Pork Cheek And Crispy Belly

Salad Of Farm Fresh Lettuces

Citrus Curd